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GAS GRILL BOYS

Tips for Smoking

Pork shoulder

Step 1: Remove the tough outer skin from the shoulder leaving some of the fat on the
shoulder and rub the whole piece of meat down with kosher salt, allow the meat to
stand in the refrigerator overnight.

Step 2: Slather the shoulder with plain yellow mustard; this gives the rub something
to stick to.

Step 3: Apply any sweet brown sugar type rub liberally working it into the meat with
your hands.

Step 4: wrap the seasoned shoulder in plastic and place back into the refrigerator for
12-24 hours.

Step 5: Remove the shoulder from the refrigerator and allow it to come to room temp
(about 1-2 hours)

Step 6: Bring the smoker temp up to 225-250 and place the shoulder on the rack
above the water pan filled with apple juice.

Step 7: Smoke the meat for about 1-2 hours per pound, or, until it reaches an internal
temperature of 205 degrees.

NOTE: If you are having a hard time bringing the internal temperature up to 205, just
increase the smoker temp, wrap the meat in foil or finish the roast up in the oven set
at 300. Make sure the meat has had at least 3-4 hours of heavy smoke before
finishing in your oven.

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